Breakfast Stuffed Peppers
Breakfast sausage blended with veggies and eggs, stuffed in a bell pepper
Servings: 2
Calories: 519kcal
Cost: $6
Equipment
- Skillet
- Oven
- Whisk
- Bowl
- Baking Sheet
Ingredients
- 2 Peppers Bell Peppers, halved orange or yellow have best flavor blend but green or red will also work.
- 5 ounces Breakfast sausage cooked and crumbled
- ¼ cup Mushrooms diced
- ¼ cup Onion diced
- 1 clove Garlic minced
- 4 large Eggs
- 1 dash Salt and Pepper to taste
- 1 dash Ground Turmeric per pepper half
Instructions
- Preheat oven to 375°F (190°C)
- Slice peppers in half lengthwise and remove seeds and any membrane section seeds are attached to. Rinse, pat dry and set aside.
- Cook breakfast sausage, crumble, drain and set aside.
- Saute onions and garlic until tender
- Add mushrooms and the crumbled sausage to pan, cook 2-3 minutes.
- Remove from heat, return mixture to the bowl that previously held your sausage. Reduce skillet heat to medium
- In a separate bowl, mix eggs with seasoning. Add 1 tsp water and whisk until frothy.
- Pour whisked eggs into the skillet and allow to cook for 1 minute before scrambling.
- Add eggs to the meat mixture, mix and evenly distribute mixture to each pepper half.
- Pour any remaining egg over the tops of peppers before placing in oven.
- Bake peppers on a parchment lined baking sheet for 15 minutes.
- Remove from oven and allow to cool for five minutes before serving.
Notes
With zero added sugar pork sausage.
519 calories | 8.6g Total Carb (6.1 Net Carb) | 39.2g Fat | 28.5g Protein
